| Level: | Easy |
| Total: | 6 hr 40 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 3 ears corn, kernels removed and cobs reserved
- 2 cups heavy cream
- One 14-ounce can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
- Caramel-coated popcorn, for garnish, optional
Instructions
- Combine the corn kernels and cream in a medium saucepan over medium heat. Break the corn cobs into pieces and add them to the pot. Bring the mixture to a simmer, then reduce the heat to low. Gently simmer the mixture 15 minutes, stirring occasionally, then remove from the heat and let cool completely.
- Discard the corn cobs and pour the rest of the cream mixture into a blender. Blend on high until mostly smooth, about 1 minute. Strain into a bowl and refrigerate until cold, 1 to 2 hours.
- In a stand mixer fitted with the paddle attachment, whip the cream mixture on high speed until it forms soft peaks, 1 to 2 minutes. (Note that this will not whip to quite the volume of regular whipped cream because of the corn, but it will get to soft peaks.)
- Whisk together the sweetened condensed milk, vanilla and salt in a large bowl. Fold about half of the whipped cream mixture into the sweetened condensed milk mixture with a rubber spatula, then fold the lightened mixture into the whipped cream until well blended. Pour into a 9-by-5-by-3-inch loaf pan and cover with plastic wrap. Freeze until firm, about 4 hours.
- To serve, scoop into glasses or bowls and garnish with caramel coated popcorn, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 399 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 6 g |
| Cholesterol | 98 mg |
| Sodium | 110 mg |
Reviews
I chose to try this recipe since there were no reviews yet. I will qualify my review by saying one: i am comparing this to another recipe i made the same day and two: each persons personal prefrences are what color such reviews.
I followed the recipe to the T. I found it to be too sweet. I first taste the sugar before the corn flavor.
I made along side this recipe a coconut no churn that included a can of coconut milk, two cups heavy cream and 14 oz sweetend condensed milk. I preffer both the end consistency and vlavor to sweetness ratio of the coconut version. I probably will not repeat this recipe unless i find a way to suit it more to my tastes.